Peanut Butter, Nutella, Chocolate Chips, Bananas, Strawberries, Blueberries, Oreos, Walnuts, Or Pecans Option Recipe

Combine dry ingredients

In a large bowl whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and fine salt until evenly combined.

Mix wet ingredients

In a separate bowl whisk the buttermilk, large egg, melted butter, and vanilla extract until smooth and slightly frothy.

Combine wet and dry

Make a well in the dry ingredients and pour in the wet mixture. Gently stir with a spatula until mostly combined; a few small lumps are fine. Do not overmix — overworking will make pancakes tough. If batter seems too thick, stir in up to 2 tablespoons of additional buttermilk.

Rest the batter

Let the batter rest 5–10 minutes at room temperature while you prepare toppings and heat the skillet; this helps the leavening activate and yields fluffier pancakes.

Prep toppings

Slice the banana, hull and quarter the strawberries, and roughly chop the Oreos and nuts (or choose pecans). Measure the chocolate chips and set peanut butter and Nutella near the stove for spreading or drizzling. If your peanut butter is thick, warm it 10–15 seconds in the microwave to make spreading easier.

Heat skillet

Place a nonstick or cast-iron skillet over medium heat and brush with about 1 teaspoon of the unsalted butter. Heat until the butter foams and the pan is evenly hot (about 2–3 minutes). You can test by sprinkling a few drops of water — they should dance and evaporate.

Cook pancakes

For each pancake, pour 1/4 cup of batter onto the hot skillet, spacing pancakes apart. Quickly scatter desired mix-ins onto each pancake: a few chocolate chips, a couple slices of banana, and some chopped Oreo or nuts if using. Cook until edges look set and bubbles form and begin to pop on the surface (about 2–3 minutes). Flip and cook the second side until golden and cooked through, about 1–2 minutes more. Transfer cooked pancakes to a warm plate and tent loosely with foil while you cook the remaining batter, adding more butter to the pan as needed.

Warm spreads

Place peanut butter and Nutella in two small microwave-safe bowls and warm each for 10–20 seconds until ribbon-smooth and easily spreadable. Alternatively, place the jars in a warm water bath for a few minutes.

Assemble stack

Stack pancakes (2–3 per serving). Spread or dollop peanut butter on one pancake layer and Nutella on another, or drizzle both over the top as you prefer. Sprinkle additional chocolate chips, chopped Oreos, and nuts between layers or on top. Add sliced bananas, strawberries, and blueberries as desired between layers and on the finished stack.

Finish & serve

If using, drizzle a little maple syrup over the stack. Dust with powdered sugar and garnish with extra berries or banana slices. Serve immediately while warm so the spreads are soft and pancakes are tender.

For a shareable platter, arrange a variety of the toppings in small bowls and let guests build their own pancake stacks. To keep pancakes warm for a crowd, place cooked pancakes on a baking sheet in a 200°F (95°C) oven while you finish cooking.